Long Weekends Call for Picnics & BBQs!

Appetizer BBQ Blueberry & Thyme Comfort food Cooking Delicious Eggs Fresh Garnish Juniper & Rosemary Lavender & Green Tea Lift Flavours Patio Picnic Pink Peppercorn & Rose Petal Recipe Sea Salt Simple Summer dishes

I mean, there's really no bad time to prepare or eat devilled eggs, but on summertime long weekends, what better way to liven things up than with a picnic or barbeque?  And what's more endearing and enduring than deviled eggs??  Those nostalgic little two-bite appetizers don't have to be boring.  Add a little Lift!  Back in June, our friends hosted a giant barbeque party and my husband and I were helping with the prep.  Deviled eggs were on their menu, too.  I had brought some Lift Flavours salts along and ended up garnishing the eggs with them.  It's so simple but so beautiful and adds a bit of texture, to boot.  May I add, there was not a single egg left...?

Here's a straightforward deviled egg recipe that is sure to please on any of our remaining summer weekends!

  • Deviled eggs with Lift Flavours Salts as garnish!
  • 12 large eggs
  • 25 ml / 1/2 cup mayonnaise
  • 10 ml / 2 tsp dry mustard (or Dijon)
  • a teeny drip of honey
  • 5 ml / 1 tsp Worcestershire sauce
  • a dash of white pepper
  • Lift Flavours salt(s) of your choice:  Juniper & Rosemary, Lavender & Green Tea, Pink Peppercorn & Rose Petal, Hunter's Bloodiest Caesar Rim
  1. Place the eggs in a large pot or pan and cover by 1 inch with tepid water.  Add a large pinch kosher or sea salt.  Allow the eggs to come to room temperature for 30 minutes.
  2. Turn the heat to high and bring the eggs to a boil, then cover and remove from heat.  Allow to rest for 13 minutes.
  3. Immediately drain and cool the eggs by pouring in cold water and ice until completely chilled (to arrest cooking and prevent the yolks from turning grey).
  4. Shell the eggs by gently cracking on a cutting board lined with a dampened paper towel, then rolling it underneath the palm of your hand.  Discard shells.  (You can do this a day ahead and store the cooked eggs covered in cold water in the fridge.)
  5. Cut the eggs in half, lengthwise (wipe and dip your sharp knife into water after each egg to ensure a smooth cut). 
  6. Remove the yolks carefully and place into a bowl.  Add your other ingredients and mash with a fork or potato masher.
  7. Put the filling back into the hollows of the whites:  the easiest and most dramatic way is with a pastry bag and a decorative pastry tube, but you can easily place the filling into a zip-top bag and cut off a corner to manage a clean presentation.
  8. If not serving immediately, refrigerate the eggs, covered with plastic wrap (put toothpicks into a few to avoid having the plastic touch the eggs).  If refrigerating, remove from the fridge 30 minutes prior to serving.
  9. Lastly, garnish with the Lift Flavours salt(s) of your choice and revel in the complements!

~ Enjoy!!

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